Grilled Sourdough Flatbreads with Stilton and Olives

This is a fast and easy way to use some of your sourdough starter. I have made the flatbreads per this recipe most often, but used a cold proof for one batch.  I recommend the immediate approach, but both work.  I think Ziti would argue that flatbreads are better with yeast (and he is probably right), but this is a fun way to use up sourdough starter.

I would encourage you to use a lot of flavors inside and out when making the flatbreads.  I am going to incorporate a lot of garlic next time to get some really bold flavoring. The fun part is that you can use anything you like inside and different seasonings outside. I have made these both in the US and the UK; I make them for my friends in the UK each time my husband and I visit.

When the dough is ready, divide it into balls about this big.

Make a hole in the ball with your thumb to insert the cheese and olives. I actually used a little gorgonzola in addition to the Stilton for this batch of flatbreads.

I used mostly kalamata olives, but had a few marinated Spanish olives as well.

Close the ball over the ingredients and seal it.

Roll the flatbread out as thinly as you can (unless you like a thicker flatbread; I think thinner is tastier.)  Don't let the olives/cheese popping through scare you; it will be OK.  If the juice comes out of the olives when you are rolling the dough, wipe it up with a clean cloth before you roll out the next flatbread.

Brush with olive oil and sprinkle on seasonings.  I used fresh rosemary from the garden on some and used Italian seasoning on the rest. I love how they puff up when put on the heat. I use a medium to medium high heat.

When you put the flatbread with the oil/seasoning side down in the pan or on the griddle, coat the top side with the oil and seasoning before flipping.  Cook 2-3 minutes per side and don't press down on the flatbreads, so they have some bubbles/spring in them.

Serve warm with hummus and tahini.  Enjoy!

Full recipe below.

I adapted my recipe from city hippy farm girl

Yields about 8-10 average size flatbreads

Ingredients:
-1 cup sourdough starter
-1 1/2 cups flour
-1/2 tsp salt
-1/2 tsp baking soda
-1 1/2 tbsp olive oil
¼ cup water (keep more on hand if you need it)

Crumbled stilton or gorgonzola cheese (about ½ cup)

Kalamata or green olives, pitted and sliced in half or quarters, if large olives
-Olive oil to coat on flatbreads before grilling & desired seasonings (rosemary, Italian seasoning, garlic, etc.)

Directions:
1. Add the sourdough starter, flour, salt, baking soda, and olive oil to the bowl of a stand mixer. With the dough hook, mix until ingredients are combined. Add water, 1 tbsp at a time, until dough forms. Dough should be only slightly sticky to the touch.
2. Transfer dough to an oiled bowl, cover with a towel, and allow to rest for an hour.
3. Break off small chunks of dough and roll them into a ball that’s a bit bigger than a golf ball.

4. With your thumb, push a hole into the ball and put in crumbled cheese and several olive pieces (I usually use 4-6 pieces).

5. Close up the ball, pulling the dough over the ingredients stuffed inside.

6. Using a pastry roller or rolling pin, roll out as thinly as possible on a floured surface with a rolling pin. Brush with olive oil and desired seasonings. If any juice comes out of the olives, wipe this up with a cloth or paper towel.
4. Grill flatbreads over medium heat, flipping after 2-3 minutes or when browned.  Before flipping, coat the top with olive oil and seasonings. Cook remaining side for 2-3 minutes. As I am making the flatbreads, I put the ones that are done in aluminum foil to keep them warm. Serve warm with hummus or tahini.  Store in an airtight container for 1-2 days. (If you have any olives or cheese left, just throw them in the salad.)